I love ricotta cheese.
So much, in fact, that I could (and do) eat it with a spoon. It sounds weird, but it really isn’t so different from cottage cheese. (Which I know, a lot of you out there probably don’t like…if you can get past the way it looks, it really is delicious, lol!)
Along with cottage cheese, ricotta is something I always toss into my cart when I’m grocery shopping; I don’t even bother taking inventory at home first. Because of this, even though I eat it frequently, I sometimes end up with so much that I have to think of a way to use it other than my pre-workout snack.
Cake works for me. ;)
This cake is moist and dense from the ricotta, but it isn’t overly heavy (especially since there isn’t a thick, heavy frosting on top).
When I was dreaming up this cake, I took a few cues from gingerbread. A lot of the spices in Indian-spiced tea (or masala chai) overlap with the classic spices of gingerbread (like cinnamon, ginger, and cloves), but masala chai also has black tea, nutmeg, and cardamom; I used them all in this cake (I’m greedy like that ). The last spice I used – black pepper – is a traditional ingredient in gingerbread and also a common flavor in masala chai. I know it sounds strange, but I really think this is the secret ingredient that makes the cake…and don’t worry, you won’t be able to pull out the flavor of black pepper!
I know it’s last minute at this point, but this cake really would be lovely on a Thanksgiving dessert table. It’s festive and delicious with very minimal effort! But if you already have all your desserts picked out, this would also be wonderful for any celebration.
Happy Thanksgiving, everyone!